Arugula Pizza with Poached Eggs

Photo: John Autry; Styling: Leigh Ann Ross

You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.

Yield: Serves 6 (serving size: 1 piece)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 15.4g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2g
  • Protein: 15.8g
  • Carbohydrate: 27.9g
  • Fiber: 1.3g
  • Cholesterol: 192mg
  • Iron: 2.6mg
  • Sodium: 605mg
  • Calcium: 237mg

Ingredients

  • 1 (11-ounce) package refrigerated pizza crust dough (such as Pillsbury Thin Pizza Crust)
  • Cooking spray
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup (2 ounces) shaved fresh Romano cheese, divided
  • 1 tablespoon white vinegar
  • 6 large eggs
  • 1 (5-ounce) package baby arugula
  • 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon grated fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.
  3. 3. Combine the ricotta and 1/4 cup Romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven, and bake for 5 minutes.
  4. 4. While pizza bakes, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
  5. 5. Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well. Top pizza with arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.
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